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Prosciutto Wrapped Chicken with Goats Cheese & Herbs

I love mixing cuisines…. Take a British corn-fed chicken ,combine it with other delicious ingredients-like Italian parma ham and French goats cheese- and you end up with a stunning 15 minutes ready dish. That’s what I call good cooking….

Meanwhile if you were to judge simply based on the heading, you would probably think this is a pretty fattening meal right? Well not so! Believe it or not this treat is actually an adaptation of a Weight Watchers recipe!

Start by slicing your chicken breast through the middle lengthways, so you end up with 2 flattish fillets. Then, place them between a couple of sheets of cling wrap and bash them out with a meat hammer until they are reasonably thin (about half a cm). Next trim up the edges so you are left with a rectangle shape of chicken. Repeat with the second fillet.

Lay out the prosciutto on a board and place the chicken on top. Now spread the cheese and herbs on top of the chicken, and season well with pepper and a little salt. Now simply roll it all up, and place into a shallow baking dish. If you make sure the loose end of prosciutto sits on the bottom it won’t come undone whilst cooking.

Next dissolve the stock cube in the boiling water, add the wine and pour around the chicken into the baking dish. Cover with foil and bake for 15 minutes, then remove the foil and cook for a further 20 minutes. I poured off some of the liquid before commencing with the second stage of baking, just to help it crisp up a bit more.

Serve with some steamed greens and fresh lemon. I used asparagus , but you could also use spinach, broccoli, whatever you have in the fridge!